Tofu Banh Mi

Julienne the Carrot (1), daikon (1) and cucumber (1). Place them in a container with some sliced jalapeno (1). Pour rice wine vinegar (3 tsp), salt (1 tsp) and sugar (1 tsp) over the vegetables. Let them pickle for at least 30 minutes. Start 30m timer

Drain the tofu (1 block), press out excess water if needed, then cut it into rectangle slices. Mix soy sauce (1 tsp), dark soy sauce (1 tsp), sesame oil (1 tsp), and agave nectar (1 tsp) for the marinade. Pour over the tofu and let it marinate for at least 30 minutes. Start 30m timer

Fry the marinated tofu slices in a pan until golden on both sides. Start 5m timer

Cut baguette (1) in half and spread [to_serve vegan mayonnaise] on both sides. Fill the baguette with the fried tofu, then drizzle with [to_serve sriracha] and top with the pickled vegetables. Finish with fresh [to_serve coriander] and serve. Start 5m timer